Mashed eggplant is made in different ways in Maharashtra where it is very popular. This version is served with yogurt and crushed peanuts. Other versions include a Varhadi style prepared with linseed oil and a  “each” or raw version where the eggplant is roasted and stirred together with raw ingredients such and chopped chillies.

I love this version because it is lightly spiced and you can enjoy the flavour of eggplant.

The peanuts bring a lovely crunch and the whisked yogurt balances out the spicy green chillies.

The yogurt is cold while the mashed eggplant is hot. If you dont add the chopped onions the dish is Satvik or suitable for religious occasions.

Serve with Phulkas or Chappatis and a lentil preparation.

 

SERVES 6

3 400 -450 GRAM PURPLE BRINJAL/AUBERGINE OR ITALIAN EGGPLANTS

3/4 TEASPOON TURMERIC

1 CUP FULL FAT YOGURT WHISKED TOGETHER WITH HALF CUP LIGHT CREAM AND SALT TO TASTE

2 TBSPN FINELY CHOPPED ONION (OPTIONAL)

3/4 CUP SALTED, ROASTED PEANUTS CRUSHED

1 INDIAN GREEN CHILLI FINELY CHOPPED (OPTIONAL)

FOR TEMPERING-

PINCH ASAFETIDA

1 TEASPOON MUSTARD SEEDS

2-3 GREEN CHILLIES FINELY CHOPPED

6-7 FRESH CURRY LEAVES TORN

3 TABLESPOONS VEGETABLE OIL

METHOD

ROAST EGGPLANTS OVER AN OPEN FLAME UNTIL THEY FALL APART AND SKIN IS COMPLETELY CHARRED ON ALL SIDES. COOL THEN PEEL OF SKIN AND DISCARD. LIGHTLY WASH EGGPLANTS AND REMOVE LARGE PATCHES OF SEEDS IF ANY. RESERVE.

HEAT VEGETABLE OIL IN A NON STICK SKILLET AND ADD MUSTARD SEEDS AND SAUTE 1 MINUTE. ADD CURRY LEAVES AND ASAFETIDA AND SAUTE UNTIL LEAVES BLISTER.

ADD GREEN CHILLIES AND SAUTE 30 SECONDS. ADD MASHED EGGPLANTA DN TURMERIC AND STIR WELL. ADD SALT TO TASTE.

PLACE THE HOT EGGPLANT IN THE CENTER OF A BOWL AND POUR THE YOGURT AROUND IT. GARNISH YOGURT WITH PEANUTS, GREEN CHILLIES AND RAW ONIONS. SERVE IMMEDIATELY.